Silky and rich Chocolate Pumpkin Pudding made with only a handful of ingredients. Chocolate lovers won’t be able to resist this decadent dessert.
This post has been sponsored by Promised Land Dairy for the #FarFromOrdinaryMilk campaign. All thoughts and opinions are my own.
When I was little, you couldn’t pay me to drink a glass of milk. My babysitter tried every day to get me to drink a glass and every day she failed.
She even went as far as leaving me home alone because I couldn’t go with them unless I drank my entire glass of milk.
Mom finally came up with the idea of giving me flavored milk since my babysitter was so insistent I drink a glass. I never complained about drinking chocolate milk. I’d happily guzzle down the entire glass.
I think this is the only time I truly prefer chocolate over anything else. Even now, I’ll reach for a glass chocolate milk over regular white milk.
My favorite premade chocolate milk is Promised Land Dairy Midnight Chocolate. It’s rich, smooth, and creamy. I just adore it and even the packaging is classy.
Promised Land Dairy Midnight Chocolate is full of natural chocolate flavor that will add a touch of sweetness to your favorite dessert recipe. That’s why I chose to include it in today’s Chocolate Pumpkin Pudding.
All the chocolate in the pudding comes from the chocolate milk. If you want more chocolate flavor, you can add a couple tablespoons of cocoa powder but I found it didn’t really need it.
The pudding came out so thick and creamy. It has subtle hints of pumpkin that’s spiced with cinnamon, ginger, and nutmeg. This is truly a delicious way to jazz up chocolate pudding.
Making this chocolate and pumpkin pudding couldn’t be easier. Put all the ingredients into a pot and cook over medium heat until it’s thickened.
It takes about 5 minutes for the pudding to thicken. Transfer it to a small bowl and cover it with plastic wrap. Make sure the plastic wrap is touching the surface of the pudding to prevent a skin from forming.
The chocolate pumpkin pudding needs to be refrigerated until cold which typically takes 20 to 30 minutes. Then spoon it into serving dishes and top with whipped cream and chocolate shavings.
If you’re craving something sweet, this pudding is quick to whip up and will satisfy those cravings in a snap.
You’ll feel good knowing you’re using milk that’s free of artificial colors, flavors, hormones, and is loaded with calcium and protein.
Chocolate Pumpkin Pudding
- Whisk all the ingredients together in a medium saucepan.
- Cook over medium heat, whisking continuously until thickened, about 5 minutes.
- Transfer to a small bowl and cover with plastic wrap, making sure the plastic is touching the surface of the pudding to prevent a skin from forming. Refrigerate until cold, about 30 minutes.
- Serve with whipped cream and chocolate shavings if desired.